Wash and chop the broccoli, kale, chard, and asparagus into small, evenly-sized pieces. Set aside.

In a large pot, bring about an inch of water to a boil, then add the chopped vegetables, except for the herbs. Steam for 5-7 minutes until bright and still crisp.

Transfer steamed greens to a high-speed blender. Add fresh herbs, miso, sea salt, lemon juice, and water. Blend until completely smooth and creamy.

Add half an avocado to the blender with the mixed greens. Blend again until the avocado is fully incorporated.

Taste the soup and adjust seasoning as needed. Serve immediately while warm or garnish with sesame or hemp seeds.